Strawberries and chocolate, I cannot think of a better combination for a scone. Add chocolate to anything and you have my full attention, they're almost like dessert. These scones come together quickly and easily. They keep best frozen and then just popped in the toaster or microwave for a bit if you're not planning on eating all of them within a day.
Dark Chocolate and Strawberry Scones
Yield - 12-16 large scones
3/4 cup sliced fresh strawberries
1/2 cup dark chocolate, chopped
4 3/4 cups flour
1 T baking powder
1 t baking soda
1 t salt
1/2 cup sugar
9 oz. cold unsalted butter, cut into 1/2 inch cubes
1 1/2 cups heavy whipping cream
topping: additional cream and sugar
1. Preheat oven to 400 F. Line a baking sheet with parchment paper.
2. Whisk together the flour, baking powder, baking soda, salt and sugar in a large mixing bowl. Add the butter and cut in with a pastry blender. You are finished when the butter is evenly distributed in pea sized lumps.
3. Add the strawberries and chocolate to flour mixture. Then make a well in the center and add the cream all at once. Mix with your hands until incorporated. Depending on the juiciness of your strawberries, the dough might be a little wet and sticky- it's okay.
4. On a lightly floured surface turn dough out and pat into an evenly distributed square or rectangle.
If the dough is still a little sticky, you can dust both sides with a little additional flour.
cut the rectangle into desired shapes and place on cookie sheet. Brush scones with a little whipping cream and sprinkle liberally with sugar. Bake until tops are lightly browned, 25-30 minutes.